Persian-Style Tahdig With Sumac Chicken
Tahdig, meaning 'bottom of the pot' is a Persian crowdpleaser. To make yours, you'll whip up saffron-infused rice with sultanas and onions before cooking it till crispy. Serve with sumac-coated chicken and a drizzle of yoghurt. Nooshe jân.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Peel and finely dice your brown onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium-high heat
Once hot, add the diced onion and cook for 2-3 min or until softened
Once softened, add half the chopped garlic (you'll use the rest later!) and ground turmeric and cook for a further 1-2 min or until fragrant
Once fragrant, add your basmati rice to the pan with your saffron, chicken stock mix and a knob of butter and give everything a good mix up
Add 300ml [390ml] [600ml] cold water to the pan, then bring to the boil over a high heat
Once boiling, top the rice with your sultanas, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Meanwhile, wash your spinach and pat it dry with kitchen paper
Combine the diced chicken thigh and remaining chopped garlic in a bowl with your ground paprika, ground sumac and a generous pinch of salt and pepper
Give everything a good mix up – this is your spiced chicken
Heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the spiced chicken and cook for 8-10 min or until cooked through (no pink meat!)
Once cooked through, add your spinach and cook for 2-3 min or until the spinach has wilted – this is your sumac chicken
Once the rice has cooked, increase the heat to medium-high and cook, covered, for a final 3-4 min or until the rice is slightly crispy on the base of the pan – this is your Persian-style tahdig
Tip: don't worry if some has stuck, just scrape it out, the crispy bits are the best bit!
Meanwhile, strip your mint leaves from their stems and chop them roughly, discard the stems
Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves
Serve the Persian-style tahdig with the sumac chicken on top
Garnish with the chopped mint and drizzle over your natural yoghurt
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
